McCuckerson
Well-Known Member
I have an amber recipe that is pretty smooth and I figured I could add a bit of biscuit malt to give it a "fat tire-ish" flavor. I checked the LHBS and they have this description with the malt: "Does not contain enzymes and should be mashed with grains that have surplus diastatic power" WTF?!?!?!!?!? Would someone please convert this to buzzed guy language for me? Thanks!